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Grace Medical and Wellbeing Clinic

Our Grace Medical and Wellbeing Clinic, of which membership to Grace Belgravia is not obligatory, is led by Dr Tim Evans and is open to both men and women over the age of 21. We are dedicated to improving and prolonging your health and wellbeing in the widest sense as preventive medicine and ageing well is our ethos.

Medical Membership

Available to men and women, Grace Medical Membership offers incomparable support for those recuperating from illness, facing surgery, or who need support with health concerns, ensuring a quick return to optimum health.

The Grace Gym

Class Timetable

The Grace gym timetable is filled with a motivational mix of high intensity classes, toning barre, dance, reformer sessions and yoga to improve fitness, strengthen and lengthen. With over 100 classes a week from dawn till dusk, there’s an energising, challenging workout to suit all ages and abilities.

Fitness Programmes

With our busy lifestyles it can be challenging to prioritise eating well, exercise and wellbeing, so at Grace we have created a range of integrated packages, encompassing fitness, nutrition, body treatments and medical support to deliver truly transformative results.

Menus at Grace

Grace To Go

Grace to Go makes it easier than ever to enjoy delicious healthy food wherever you are. Choose from a tempting range of nourishing dishes, snacks and smoothies to collect at the Club, or have delivered to your home, office – or elsewhere!

External Catering

Whatever you’re catering for – be it an intimate meal, a cocktail party or a boardroom of colleagues craving healthy alternatives, Your Grace can provide a tempting array of deliciously healthy options for any occasion.

Body Treatments

Facial Treatments

We work with some of the most advanced skincare technology to effectively treat a range of skin concerns, from reducing signs of ageing to rehydrating and firming skin for a healthy, glowing complexion.

Masala Grilled Aubergine Recipe, by Mira Manek

This week Grace hosted a delicious Indian Feast with Mira Manek. Guests enjoyed a myriad of incredible flavours and imaginative combinations; think pudla wraps and lettuce boats with beetroot thoran, avocado chutney, onion raita and maple chilli seeds. Or quinoa bhel on chilled watermelon, and baked lentil dumplings with sweet tamarind chutney. Accompanying cocktails flowed and the Restaurant was filled with chatter and cries for the recipes.

Mira Manek’s healthy approach to traditional Indian cooking has made her new cookbook Saffron Soul a must have – and to give you a flavour, we’ve picked our favourite recipe from feast night to share with you. This Masala grilled aubergine is filled with delicious, fresh flavours; perfect for summer suppers outdoors. Enjoy!

Masala grilled aubergine, with dill yoghurt and pomegranate

Serves 4

One of my favourite curries – and my grandmother’s signature dish – is sliced aubergine and potato filled with a blend of masalas and nuts, with as much sweetness as spice. The heady mix of masalas and flavours is perfect, yet tastes so complex that I’ve always thought it would be difficult to recreate. However, break it down and it’s actually quite simple, albeit with numerous steps. Here, I’ve taken that very same masala mix and rather than stuffing the individual aubergines to make a curry, I’ve layered it on top of aubergine slices and grilled it, enhancing the contrasts of soft and crisp, of sweet and spice, and adding a drizzle of yoghurt stirred with chopped dill and chilli. It’s simply divine!

Ingredients:

2 medium or large aubergines

2 tablespoons coconut oil or rapeseed oil

¼ teaspoon Himalayan salt or sea salt

For the masala mix

1 teaspoon ground cumin

2 teaspoons ground coriander

½ teaspoon ground turmeric

½ teaspoon Himalayan salt or sea salt

½ teaspoon red chilli powder

4 tablespoons tahini

40g cashews, ground to a fine powder

2 tablespoons jaggery (crumbled or melted), coconut sugar or honey

handful of coriander (cilantro) leaves

1 tablespoon sesame seeds

juice of 1 lime

1 teaspoon rapeseed oil

100ml water

For the dill yoghurt

180g natural yoghurt

1–2 tablespoons dill leaves, finely

chopped

½ teaspoon red chilli powder

½ teaspoon Himalayan salt or sea salt

To garnish

Pomegranate seeds

Coriander leaves

Method:

Preheat the oven to 180°C/350°F/Gas Mark 4.

Mix together all the ingredients for the masala mix in a small mixing bowl. The masala mix should be a paste the consistency of honey that you can layer onto the aubergine.

Make the dill yoghurt by mixing all the ingredients together. Set aside.

Slice each aubergine lengthways into 4 slices, each about 1 centimetre thick. Place 1 tablespoon of coconut oil in a large frying pan (skillet) over a low heat. Once the oil has melted, place half the slices of aubergine in the pan and sprinkle a little salt over the top. Leave to cook on a low heat for a few minutes, then turn and cook on the other side. Transfer to a baking tray (sheet) and repeat with the remaining oil and slices.

Place the tray of aubergine in the oven for 20 minutes until soft, piercing with a fork to check. Next, layer the masala mix onto the aubergine slices as evenly as possible, spreading right to the edges, then cook in the oven for another 15 minutes.

Meanwhile, preheat the grill. Cook the aubergine under a hot grill for 5–10 minutes, checking every few minutes to ensure it does not burn. Serve the aubergine hot, with a good drizzle of dill yoghurt, and a sprinkle of pomegranate seeds and coriander (cilantro) leaves.